For the koftas:
2 cups peeled and mashed boiled potatoes
1 cup paneer mashed
1 bread slice mashed
1 tbsp cornstarch
1/2 tsp black pepper powder
1/4 cup chopped cashewnuts
1/4 raisins chopped fine
red chilli powder to taste
Salt to taste
cooking oil to fry the koftas

For the curry:
3 tbsps cooking oil
1 large onions quartered
1/2 cup tomatoes pureed
3-4 garlic cloves
1 tbsp ginger paste
3-4 green chillies
2 tsps coriander powder
1 tbsp cumin powder
1/2 tsp red chilli powder
1 tsp poppy seeds lightly roasted
1/4 cup cashews
1/8 cup milk
Salt to taste
2 tsps garam masala
Cream for garnish

Preparation:
Mix the potatoes, paneer, bread and cornstarch together. Add the spices to this mash and mix well. The resulting dough should be firm.
Make this dough into balls and put cashewnut and raisin mix in the center of each ball.
Heat the oil on a medium flame. Deep fry the kofta balls till pale golden in color.
Drain on paper towels and keep aside.
For the gravy, first boil the onions in a pan of water for 10 mins.
soak the cashews in warm water for 1/2 an hour.
Grind into a paste along with the green chilly, ginger, garlic.
Put this paste back into the pan and fry till the oil begins to separate.
Grind the poppy seeds and nut to form a paste and fry with the onion paste for another 5 minutes.
Add Tomato puree and the dry spices and fry on medium flame for 10 mins.
Add milk and some warm water to this paste (the sauce should be thick so do not add too much water).
Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
Gently add the kofas to this sauce/gravy and cook uncovered for 2-3 minutes.
Turn off the fire and garnish with cream and cliantro all over the top of the dish before serving.